Lemon Raspberry Cupcakes: Close your eyes for a second. Imagine a cupcake so light, so full of Lemon Heaven, that the second you bite in, you’re instantly transported to a sun-drenched balcony overlooking the sea. That’s the magic we’re talking about here.
Fluffy lemon cake, tangy raspberries that burst in your mouth like nature’s candy, and a frosting so smooth, it feels like a secret recipe passed down from one baker to the next.
This isn’t just a raspberry cupcake recipe, this is a moment in a bite. The kind of cupcake that makes you wish you had an endless supply (trust me, you’ll want them).
Why You’ll Love These Lemon Raspberry Cupcakes
They’ll make you feel like a pro baker. Even though they’re super simple to make, the end result is so beautiful and delicious, you’ll feel like you just stepped out of a fancy bakery.
It’s a celebration in a cupcake. Whether it’s a special occasion or just because, these Lemon Raspberry Cupcakes make every moment feel like an event.
Instant mood booster. Have you ever eaten something that made you smile without even trying? These cupcakes do that. They’re so fresh, vibrant, and comforting, it’s impossible not to feel happy eating them.
The Main Ingredients
- Unsalted Butter: The key to soft, melt-in-your-mouth cupcakes. No salt, just pure buttery goodness to make everything rich and smooth.
- Sour Cream: Brings a gentle touch of moisture and just the right zing to harmonize with the sugary notes. It’s the secret ingredient that keeps these cupcakes soft and irresistible.
- Lemon Zest: The zing! Fresh lemon zest gives that bold citrus kick and fills the kitchen with a refreshing scent.
- Raspberries: Naturally sweet and a bit tart, these fresh raspberries give the cupcakes a burst of fruity flavor that’s just perfect with the lemon.
- All-Purpose Flour: The base that holds everything together. It keeps the cupcakes light, fluffy, and tender, just how we like them.
Baking Powder & Baking Soda: The perfect team that lifts these cupcakes sky-high while keeping them irresistibly airy.
How to Make Lemon Raspberry Cupcakes
Set the stage
Kick things off by bringing your oven to 350°F (175°C). While the oven is getting hot and ready, spray your muffin pan with a bit of oil and pop in those cupcake liners.
We’re making sure everything’s lined up for success, just like your favorite bakery would!
Mix the wet ingredients
Begin by uniting the melted butter and vegetable oil in a spacious bowl. Give them a nice whisk together for about 1-2 minutes, it should start looking smooth and buttery.
Now, add in that sugar and whisk some more. We’re getting that fluffy texture right here.
Once that’s all mixed, crack in the eggs, and whisk until they’re fully blended. Mix in the sour cream, milk, almond extract, lemon zest, and lemon juice, ensuring everything is well combined.
You’ll notice that sweet, zesty lemon aroma filling your kitchen. The magic is happening.
Dry ingredients time
Use another bowl to stir the flour, baking powder, baking soda, and a sprinkle of kosher salt until everything is thoroughly incorporated. We want these cupcakes to be light and fluffy, after all!
Combine and fold
With a gentle motion, fold the dry ingredients into the wet until they come together just right.
No need to rush, just stir until everything is combined. The goal here is smoothness, not overmixing, so be kind to your batter! You’re creating a cloud of cupcake magic.
Fill those cupcake liners
Now, spoon that gorgeous batter into your cupcake liners, filling each one about ¾ of the way. They’ll rise and unfold beautifully as they bake!
Pop the pan in and let them bake for 20 minutes. You’ll know they’re done when you can poke a toothpick in and it comes out clean. Patience… the cupcakes are almost ready!
Whip up the raspberry buttercream
While the cupcakes are baking, let’s make that heavenly raspberry buttercream. Beat the butter in a stand or hand mixer on medium for approximately 3 minutes, until it achieves a soft, fluffy texture.
Now, toss in the fresh raspberries and keep beating for another minute. It’s looking like a dream already.
Scrape the sides of the bowl, and then slowly start adding in the powdered sugar, one cup at a time. Mix on medium speed, and then amp it up to high for a quick 10-second spin.
Keep blending until every bit of powdered sugar is added in. Once it’s all mixed, add in the heavy cream slowly, one tablespoon at a time, until the frosting just right.
Cool off your cupcakes
Let those cupcakes cool off completely. I know it’s hard to wait, but trust me, the frosting needs a cool base so it won’t melt off.
Grab a glass of water, maybe a snack, and let your cupcakes rest for 15 minutes while you prep that piping bag.
Frost and enjoy
Now that your cupcakes are cool, dive straight into the fun part—decorating!
Pipe or spread a hearty layer of fluffy raspberry buttercream over each one, whichever method suits you best. Get creative with it! Create elegant swirls, pretty rosettes, or spread it on generously, just like you would with a birthday cake. The more frosting, the better!
2 Mistakes to Avoid When
Ignoring the batter’s consistency
Your cupcake batter should have a soft, thick, but still pourable consistency. If your batter is too thick or too runny, your cupcakes won’t bake evenly.
To loosen up a thick batter, just stir in a little extra milk. Too runny? A little extra flour can help.
Overmixing the batter
It can be super tempting to keep stirring until the batter feels totally smooth, but trust me, a little lumpiness is totally fine!
Overmixing will make your cupcakes dense and tough. Just mix until the wet and dry ingredients come together, and then stop, your cupcakes will be light and fluffy, I promise!
How to Store Your Lemon Raspberry Cupcakes
Frosted Cupcakes: If your lemon raspberry cupcakes are already frosted, it’s best to store them in the fridge to keep that creamy buttercream from melting. Just place them in an airtight container so they stay fresh and don’t dry out. They’ll remain at their best in the fridge for three to four days.
Unfrosted Cupcakes: If you haven’t added frosting yet, store them at room temperature in an airtight container for up to 2-3 days. You can also freeze unfrosted cupcakes and add the frosting later when you’re ready to serve. Freezing keeps them fresh for up to 3 months!
More Delicious cupcakes
How to Make Perfect Lemon Raspberry Cupcakes
Ingredients
Cupcakes
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter melted
- 2 tablespoons vegetable oil
- 2 large eggs at room temperature
- ½ cup sour cream at room temperature
- â…“ cup whole milk
- â…“ cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 2 teaspoons lemon extract
- 1 teaspoon almond extract
- 1 â…” cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Raspberry Buttercream
- 1 cup unsalted butter softened
- 5 cups powdered sugar sifted
- â…” cup fresh raspberries mashed
- 4 tablespoons heavy cream
- Pinch of kosher salt
Instructions
- Preheat your oven to 350°F (175°C). While it’s heating, lightly spray your muffin pan with oil and add cupcake liners. We're setting things up just like your favorite bakery would!
- Combine the melted butter and vegetable oil in a large bowl, whisking for 1-2 minutes until smooth, then add the sugar and whisk until the mixture becomes light and airy.Â
- Crack the eggs into the bowl and whisk until the batter is completely unified. Add in the sour cream, milk, almond extract, lemon zest, and lemon juice, and whisk everything together until it’s perfectly smooth and creamy.Â
- Blend the flour, baking powder, baking soda, and a pinch of kosher salt in another bowl, creating the perfect base for light, airy cupcakes.
- Carefully blend the dry ingredients into the wet mixture, stopping as soon as they’re just combined to avoid overmixing. We’re going for smooth, not overmixed!
- Carefully divide the batter into the cupcake liners, filling each one about three-quarters full. These cupcakes will rise beautifully! Let them bake for 20 minutes, checking that a toothpick inserted in the middle comes out without any batter.
- While the cupcakes are baking, it’s time to make that dreamy raspberry buttercream.Â
- Beat the butter on medium speed with a stand or hand mixer for about 3 minutes, until it's light and smooth. Gently add the fresh raspberries and beat for one more minute, until they're evenly distributed throughout.
- Scrape down the sides of the bowl, and then start adding the powdered sugar, one cup at a time. Keep mixing on medium speed, then crank it up to high for a 10-second burst after each cup of sugar.Â
- After all the sugar has been added, slowly pour in the heavy cream, one tablespoon at a time, until the frosting achieves the desired texture.
- Once the cupcakes are fully cooled (patience here is key!), it’s time to frost. Grab your piping bag or a spatula and generously frost each cupcake with that fluffy raspberry buttercream. Enjoy!
Notes
- Cool those cupcakes completely before frosting them!Â
- Check your leavening agents, make sure your baking powder and soda are fresh. Old ones won’t give your cupcakes the rise they need, leaving them flat.
- Keep an eye on your cupcakes while they bake! A toothpick should come out clean. Overbaking = dry cupcakes.
